Les meilleurs restaurants savoyards France

Chalet Suisse in the area of Carrefour Grand Sud has become Chalet Chamoniard. The chalet atmosphere is still there, surrounded by fir trees, all made of wood, checkered tablecloths, smoke extractors, beef yoke, suspended copper saucepans… A guaranteed change of scenery in mountain land! The name has certainly changed, but there are still the Savoyard specialties, such as raclettes, fondues, planchettas, tartiflettes, crozet square pasta… But also at lunchtime, a traditional cuisine led by Laurent, with several formulas of excellent value for money. Duck skewers, vegetarian salads, tartare, reblochon burger… or traditional tartiflette for those who are hungry. In summer, the chalet goes on mountain pasture take a breath of fresh air to recharge its batteries and offer you the best service during the winter 7 days a week.

Foot of track, facing the new Norma's Big Air, a traditional chalet atmosphere and a savoy with special mention for pie doughnuts and homemade fries. Good quality ratio (quantity) /prix.

No doubt, you are here in Savoie but on the side of the Old Bridge! A geographical mystery linked to the origin of the master of the places, Thierry Lecorché, who, with Laurence Assié, succeeded in rebuilding in his room the atmosphere of the alpine chalets. All wood dressed and beautiful red and white tiles, snowy fir decorate the chalet. Mountain specialities are not the same as authenticity: melted cheese on fire, cooking of meat under bell, table rôtisserie (skewers that can be cooked on its table), tartiflette, fondue to cheese (or chocolate for dessert), and, to finish a grole, this yellow coffee which will definitely warm you up. Original, and even playful!

For over thirty years, Charles Soubeyrand and his wife have been holding the La À restaurant, not far from the Crassiers. The owner of the premises will make you discover his new recipe, since the grated of the restaurant have thick balls, baked nature with wood fire (which lighten them and smells it!). Served with homemade garlic sarrasson, they make the reputation of the place. The kitchen is family-run, with fresh products and agricultural products. The card is renewed twice a year but the chef does not hesitate to make many ad hoc suggestions throughout the year. Fish, meat, andouillettes, cochonnaille… allow to vary pleasures!

Before being a internationally recognised winter sports (and summer) resort, Morzine was a rural mountain village where farmers took the herds to pasture. The downhill of the mountain pastures, the "procession" - the démontagnée in patois - was a festive time where you could enjoy good local dishes. Remembering these ancient times, the New'Alp perpetuates in a chalet style but with blond wood, adorned with Savoyard motifs and complemented by ancient objects, a testimony of this ancestral tradition. You can sit on the beautiful terrace or close to the fireplace in the room, warmly welcomed by Elisabeth and Guy Anthonioz. Wrapped by a feeling of well-being, each guest relaxes and shares the pleasure of being at this table. In kitchen, Chef Delphine - the owner's daughter - has been able to compose a map respectful of traditions, while adding a contemporary semi-gastronomic touch. At noon, the dish of the day is at a reasonable price for our greatest satisfaction. In the afternoon, the break with homemade cakes is just as tasty. At dinner, everyone eats from sensual specialities made with the best products. Other delights of the New'Alp, the Millers trout (or the fish of the moment) with almonds, the homemade foie maison, the real and fidés onion soup, a flat of the Savoyard heritage disappearing. An address to Morzine to get to the gourmands summits.

Did you climb the col? Congratulations on having faced the highest road pass in Europe! 17 km and 900 m distance. But at the top, full eyes with a 360 ° panorama with the French-Italian border and the Tsanteleina. You won to stop at the restaurant Col de l'Iseran. The programme, regional specialities and beautiful salads. We like exhibitions that evolve and change throughout the summer season. A friendly atmosphere to breathe the outdoors. Go, there is still the descent and the countless turns to make. Cars, runners, motorcycles and other gear can also stop. Store of souvenirs inside.

The Grand Bec does not reach 3 398 metres as the peak of the same name, but reaches good altitude in our esteem. The hotel restaurant is located at the entrance to the station, from where you will join the centre in a few minutes. We appreciate his restaurant. The chef, Dominique, is a master restaurant and belongs to the Academy of Tastes and culinary traditions of Savoy. On its menu, fresh products and homemade cuisine: chestnut emulsion with its Beaufort and caraway tile, samoussas lobster samoussas of young shoots, Of of Saint-Jacques butter to saffron, pan-fried calf fillet. Sweet side, perfect rum blown. Beautiful plates, a pleasant service, a warm welcome, a nice wine list for a good time of delicacies. An address that is worth a visit for a gourmande break.

Sometimes, in the heart of the winter, fondues, famous and all kinds of specialties that smell the mountain are envies. Unfortunately, winter sports are still a long way off on the calendar. Patience! The hotel is located in the heart of., just a few minutes from Cergy, in a beautiful setting, with large windows and a beautiful terrace overlooking the Oise. Their procession of traditional dishes won you. No need to describe them, you know them as well as we: tartiflette, diots, hot golden gold in its box, melted (they are 9), rolled, without forgetting the cheese or cheese boards. And with this, a white of Savoy pardi! and a génépi to push the coffee.

Muriel and Charles Pelletier are pleased to welcome their customers in these typical oils, the oldest of which was built in the eighteenth century, the unique framework. Beast skins to walls, small red tile tables on tables, gray laminate, picturesque decoration is not enough to surprise… and the specialties too will satisfy the gourmets: fondue, scratches, tartiflettes, roasted meat in the fireplace in the fireplace, fish from Lake Geneva, tasting plates… In summer the flowered and shaded garden is a must. Be careful, consider booking your table so you don't have to be left on the sidelines, the room is not very large (forty covers) and always complete.

Let yourself be told stories by Clarisse Brun, this beautiful Martinique, former KL champion (kilometre launched). In its small restaurant, a red and white atmosphere or on the magnificent terrace, it offers Savoyard cuisine or islands. We start with a patronne's planter, it heats up! There is no hesitation between the salads, the melted ones, and the conveyors of cod, served with salad, the shredded and ferocious carrot of avocado. Warm! A friendly and friendly establishment.

Two panoramic terraces, a restaurant and a brasserie upon arrival of the large Platières gondola. A stunning view of the Mont Blanc massif, at 2,480 meters high! Two atmospheres: You can eat on the thumb or sip a delicious hot chocolate while admiring the Alps at the brasserie before descending the slopes of the Fiz massif or taking its time in the restaurant and choosing a buffet entry and a traditional dish after its ride in the Platé Desert (summer). In winter, in winter, the restaurant organizes special meals with welcome kir in front of the sunset on Mont Blanc and Savoyard menu (even on the website); and on Wednesdays, a night descent to the torch. A unique moment in a convivial and warm atmosphere, not to miss!

The traditional cuisine of Larch is simple: snack, Savoyard salad, French fries… Above all, we come to this high-altitude restaurant to enjoy its sun terrace and its "bubble". The service is fast and efficient while remaining friendly and attentive to customer expectations. No wonder the place is so popular. Fortunately there is no space and it is always possible to find a free table.

Taken back in 2010, under the same roof as the Hermitage Hotel (just under the via valeur), this restaurant is suitable for families in search of a nice table to restore good local specialities on the holiday road (parking) than to couples looking for a nice setting. The terrace is very pleasant in the beautiful days while the dining room reserves its own bucolic. It is also ideal for evenings with friends. At this copious and very affordable table, we love the friendly welcome of Sylvie Bonnet and his family… We also love the many gourmet specialities: homemade foie gras, perche fillet, duck magret with honey of fir and bilberries. But also traditional dishes like the head of calf sauce gribiche and andouillette (a true success for these two dishes found on the map every day). Without forgetting the Savoyard farcement, which is probably "the speciality" of the restaurant: to discover here and nowhere else! Children are not forgotten and can enjoy a Boud'chous Land composed of an entrance, a mini-tartiflette and a homemade pie.

A huge terrace with sun loungers, at the foot of the slopes, the place is appreciated by skiers in winter sports season, but also by hikers in the summer season. Menu of the day midday, a crepe break to taste, a more elaborate kitchen in the evening… and sometimes a concert that invites to create a musical atmosphere, an address to remember.

A regional lounge bar in the regional style, to enjoy a good meal on the south terrace with lake view, or in the beautiful, picturesque room. To order, the inescapable Savoyard specialities but also the "hot planks" and delicious pizzas. A emporter service is also available for the most exhausted, quick to reach their cosy nest.